For restaurants in Switzerland

One provider. One system. Nordane.

Till, kitchen, online shop, food cost, stock, staff and marketing in one system. Eight questions show why and how.

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Find your Nordane

Food cost

Do you know what each dish really earns you?

The uncomfortable truthMost menus are priced once and then left alone while suppliers raise prices. Two points of food cost on one popular dish quietly add up to well over a thousand francs a year.

How Nordane answers it

  • A recipe card per dish: every ingredient in grams or millilitres, with supplier and purchase price.
  • Food cost and margin per plate, in CHF and per cent, against your target.
  • The menu sorted by margin: stars, plowhorses, puzzles and dogs.
  • New supplier prices from the invoice: Nordane shows which dishes are hit and proposes prices. You approve.
All about Food cost →
Back office · Food costExample

Recipe card

Beef entrecôte, herb butter, fries, vegetables

CHF 46.00incl. 8.1 % VAT · net CHF 42.55

Ingredient · supplierAmountPurchaseCost
Beef entrecôte (CH)Huber butchers200 gCHF 62.00/kg12.40
Herb butterHouse recipe20 gCHF 18.00/kg0.36
French fries, frozenProdega180 gCHF 4.40/kg0.79
Seasonal vegetablesLehmann greengrocer120 gCHF 6.50/kg0.78
Rapeseed oil for fryingSaviva15 mlCHF 3.20/l0.05
Salt, pepper, garnishFlat rate0.15
Food cost per portionCHF 14.53
Food cost34,1 %Target 30 %
Margin per plateCHF 28.0265,9 %
SuggestionCHF 48.00or 180 g meat → 31.2 %

Stock and ordering

Do you know what will run out on Friday?

The uncomfortable truthOrders are often written late at night from memory, and at seven on Friday the mozzarella is gone. Or too much sits in the cold room and ends up in the bin.

How Nordane answers it

  • Stock per item, counted from sales and recipes, with a minimum and “lasts until”.
  • A draft order per supplier, by e-mail or through their order link. You approve it or let it send automatically.
  • Goods receipt on the tablet: amount and price against the order and the price list, differences flagged.
  • Supplier prices stay current and flow straight into food cost.
All about Stock and ordering →
Back office · Stock and ordersExample

Stock · counted from sales and recipes

Item · supplierIn stockMinimumlasts until
Mozzarella Fior di LatteProdega4,2 kg6 kgThu lunch
Beef entrecôteHuber butchers3,0 kg5 kgSat
Basil, freshLehmann greengrocer0,2 kg0,3 kgFri
Pizzamehl Tipo 00Prodega38 kg25 kgTue, 4.11.
Pomodori San MarzanoSaviva12 kg8 kgMon, 3.11.

Every sale takes the ingredients off by recipe. Counting is only a check now.

Daily result

Can you tell tonight whether today made money?

The uncomfortable truthSales are on the till, hours are in a staff app, invoices arrive weeks later. By the time the accountant knows, the month is over and the rota was wrong for four weeks.

How Nordane answers it

  • The result per day and location: sales, food cost, staff, fixed costs.
  • Food cost from the recipes of the dishes sold; staff from the schedule and clock-ins, including social charges.
  • The reasons in words: which shift was too expensive, which supplier price went up.
  • The week at a glance, with a target per figure.
All about Daily result →
Back office · Daily resultExample

Friday, 24 October

Result of the day

+CHF 1’140

CHFShare
Saleswithout VAT, from the till and the online shop4’860
Food costfrom the recipes of the dishes sold−1’41029,0 %
Stafffrom the schedule and clock-ins, incl. social charges−1’69034,8 %
Fixed costsrent, leasing, insurance per day−620
Result+1’14023,5 %

Why

  • Staff 34.8 % against a 30 % target: three people on from 14:00 to 17:00 for CHF 310 of sales.
  • Food cost +1.1 points on last week: mozzarella at Prodega +8 %.
  • Sales +6 % on last Friday: 22 more tables, most booked online.

Ask Nordane

What would an assistant that knows your numbers tell you?

The uncomfortable truthThe answers are already in your numbers. Nobody has time to dig them out on a Tuesday afternoon, so the same slow dish stays on the menu and the same shift stays overstaffed.

How Nordane answers it

  • Questions about sales, margin, stock, orders and staff, in plain words.
  • Answers with numbers from your own place, and how they were worked out.
  • Price changes and orders are only proposed. Nothing changes until you approve.
All about Ask Nordane →
Ask NordaneExample

Ordering through AI

Are you ready for guests who order through AI?

The uncomfortable truthPeople already ask ChatGPT and other assistants where to eat tonight. An assistant can only order from a restaurant whose menu it can read and whose checkout it can reach. A PDF menu and a phone number are invisible to it.

How Nordane answers it

  • Your ordering speaks MCP, the open standard AI assistants use to work with services.
  • Menu with allergens, cart, opening hours, and payment with TWINT or card by the guest.
  • Nordane lists your shop where assistants such as ChatGPT look for restaurants.
All about Ordering through AI →
An AI assistant orders from youExample
Order two falafel sandwiches from 1001 Teller in Heiden for pick-up at 19:00, paid with TWINT.
  1. menu_list Reads the take-away menu with allergens: Falafel, CHF 12.00
  2. cart_add_item 2 × Falafel, pick-up 19:00
  3. cart_validate Open at 19:00, total CHF 24.00
  4. checkout_start A checkout link the guest pays with TWINT or card
Done. Two falafel sandwiches, CHF 24.00. Tap to pay with TWINT; 1001 Teller has the order on its kitchen screen.

Marketing

How good is your marketing, honestly?

The uncomfortable truthGuests decide on their phone before they see your door: the Google profile, the last reviews and whether the menu online is this year’s. Out-of-date opening hours or an old PDF lose the table to the place next door.

How Nordane answers it

  • Google profile with opening hours and menu straight from the till.
  • Draft replies to new reviews, in your own tone.
  • Posts for Instagram and Google from your menu, scheduled at the right time.
  • Regulars in view: who comes back, who has not ordered for a while.
All about Marketing →
Back office · Marketing this weekExample
  • ✓
    Google profile up to dateOpening hours and menu come from the till. Last synced today 06:00.
  • 3
    New reviews, replies drafted★★★★☆ «Great pizza, but we waited 25 minutes.»

    Thank you for coming and for the honest feedback. Friday evening we were short-staffed; we have changed the rota. See you soon!

    Approve
  • Fri
    Post scheduled: Fri 11:00, Instagram and Google“New at lunch: Tagliata di manzo, CHF 24.50”. Text and photo from your menu.
  • 31 %
    Regulars in the online shop31 % of orders come from returning guests. 46 guests have not ordered for 60 days: voucher campaign suggested.

Delivery platform

What does the delivery platform really cost you?

The uncomfortable truthOn a CHF 40 order that is CHF 12.80 to Uber Eats against CHF 1.06 with TWINT in your own shop. Fair to say: the 32 % includes Uber’s couriers. Keep the platform for new guests and move your regulars.

How Nordane answers it

  • Your own online shop with TWINT and card. No commission from Nordane.
  • The same menu and prices as the till.
  • Uber Eats and Just Eat orders land in the same kitchen queue as your own.
All about Online ordering →

Your platform bill · quick check

Uber Eats plan
Platform commission per month–
Own shop: TWINT fees + Online ordering CHF 45–
Difference per year–
Full calculator with card mix and sources →

Providers

How many providers do you pay today?

The uncomfortable truthEvery extra system is another login, another invoice, another menu to keep in sync and another place where a number gets typed twice.

How Nordane answers it

  • Till, card terminal, bookings, kitchen screen, online shop, delivery platforms, staff schedule, time tracking, stock, accounting export and marketing in one system.
  • One menu, one login, one invoice.
  • Hardware (iPad, stand, printer, card terminal) from us, priced in CHF.

Tick what you use today

    Today

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    With Nordane

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    Find your Nordane

    Five questions about your place.

    Then you see what you need, and how many systems become one.